Chicken Bulgogi
Bulgogi is a traditional Korean dish that starts as a braise (as here) but ends up as a skillet fry-up (see the Beyond). It’s absurdly aromatic, although we’ve simplified it a bit for the American supermarket (again, see the Beyond to go over the top). This dish is a sweet and spicy mix that should be served alongside cooked long-grain white rice and lots of kimchi.
Servings Prep Time
4servings 5minutes
Cook Time
Servings Prep Time
4servings 5minutes
Cook Time
  • 1medium yellow onionhalved and sliced into thin half-moons
  • 3medium garlic clovespeeled and minced (1 tablespoon)
  • 3/4cup chicken broth
  • 1/4cup unsweetened apple cider
  • 3tbsp soy sauce
  • 2tsp toasted sesame oil
  • 2tbsp light brown sugar
  • 1tbsp peeled fresh gingerminced
  • 1tbsp red chile pastesuch as sambal oelek
  • 1 3/4lbs boneless skinless chicken thighs(6-8 thighs), any hunks of fat removed, the meat halved
  • 4 medium scallionstrimmed and thinly sliced
  • 2tsp white sesame seeds
  1. Mix the onion, garlic, broth, cider, soy sauce, sesame oil, brown sugar, ginger, and chile paste in the cooker until the brown sugar dissolves. Stir the chicken into the sauce and lock the lid onto the pot.
  2. Optional 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 10 minutes with the Keep Warm setting off.
  3. Optional 2 All Pressure Cookers
    Press Meat/Stew or Pressure cook (Manual) on High pressure for 12 minutes with the Keep Warm setting off.
  4. Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the pot. Spoon the chicken and sauce into bowls; top with the scallions and sesame seeds.